Working directly under the Executive Chef, the Sous Chef is responsible for planning and directing food preparation in the kitchen. He/she supervises other kitchen staff, keeps abreast of any problems that arise in the kitchen and seizes control of a situation at a moment’s notice. The Sous Chef makes sure that food quality and presentation are of the highest standards from kitchen to the table.
Responsibilities
* Commit to passionately, intensely, uncompromisingly humble hospitality and high-quality guest experience
* Work with the executive chef to produce diversified menu items in accordance with the restaurant’s policy and vision
* Monitor the hygiene and food safety standards of all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchen
* Handle volume and stress with poise and finesse
* Organize and manage the expo process in the kitchen
* Uphold the standard of high-quality food above all else
* Understand that simple, rustic, authentic food takes as much – if not more – talent as dainty colors pooled in the middle of a big plate
Skills
* Share the passion for food, wine and the guest experience
* Ability to maintain a close relationship with the people that grow, forage, fish and fabricate our ingredients, making sure their standards are as high as ours
* Excellent time manageability skills
* Active listening and learning skills
* Ability to teach techniques and strategies to those under you
* Basic computer skills for menu building
Working Conditions
* Be able to withstand the pressure and strain of working in close quarters
* Hours may vary if Chef must fill in for his/her colleagues or if emergencies arise
* Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion
* Work with hot, cold, and hazardous equipment
Education / Experience
* 1-3 years of high volume kitchen experience
* Culinary degree preferred
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